Vanilla gastrique

Vanilla gastrique

By
From
French Lessons
Makes
200 ml
Prep
5 mins
Cooking time
20 mins
Photographer
Steve Brown

This amazing caramel is finished with lime juice. It adds a wonderful sour-sweet finish to all sorts of sauces.

Ingredients

Quantity Ingredient
200g sugar
200ml water
1 lime, juiced
1 vanilla pod, seeds scraped

Method

  1. Place the sugar and 100 ml of water in a heavy-based saucepan. Cook over a moderate heat to dissolve the sugar. When completely clear, add the vanilla pod and seeds and bring to the boil. Simmer gently for 5–6 minutes, to form a light caramel.
  2. Remove from the heat and add the lime juice and remaining water. Allow to cool and refrigerate until required for up to 4 weeks. Remove the vanilla pod before you serve. The gastrique may set quite thick once refrigerated; if this is the case, simply warm slightly before using.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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